Homemade Jelly Donuts Recipe

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Homemade Jelly Donuts Recipe

Ingredients:

For the Dough:

  • 2 1/4 teaspoons active dry yeast
  • 3/4 cup warm milk (about 110°F/43°C)
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 4 tablespoons unsalted butter, softened
  • 3 1/2 cups all-purpose flour, plus extra for dusting
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • Vegetable oil, for frying

For the Filling:

  • 1 cup jelly or jam of your choice (strawberry, raspberry, etc.)
  • 1 pastry bag fitted with a small round tip or a jelly donut injector

For the Coating:

  • 1/2 cup granulated sugar

Instructions:

1. Prepare the Dough:

  • In a small bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes until frothy.
  • In a large mixing bowl, combine the sugar, eggs, butter, flour, salt, and vanilla extract. Pour in the yeast mixture.
  • Mix the ingredients until a soft dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
  • Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for 1-2 hours, or until it has doubled in size.

2. Shape the Donuts:

  • Once the dough has risen, punch it down to release the air. Turn the dough onto a floured surface and roll it out to about 1/2-inch thickness.
  • Use a round cookie cutter (about 3 inches in diameter) to cut out circles of dough. Re-roll the scraps as needed.
  • Place the dough circles on a parchment-lined baking sheet, cover with a cloth, and let them rise for another 30 minutes.

3. Fry the Donuts:

  • Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C).
  • Carefully drop 2-3 donuts at a time into the hot oil. Fry each side for about 1-2 minutes or until golden brown.
  • Use a slotted spoon to transfer the donuts to a paper towel-lined plate to drain excess oil.

  • 4. Fill the Donuts:
    Once the donuts have cooled slightly, use a small knife to make a small hole in the side of each donut.
    Fill the pastry bag with your chosen jelly or jam and pipe it into each donut until filled.
    5. Coat the Donuts:
    Roll each filled donut in granulated sugar until fully coated.
    Serve warm or at room temperature.
    Tips for Perfect Jelly Donuts:
    Yeast Activation: Make sure your yeast is fresh and your milk is warm (not hot) to activate the yeast properly. If the yeast doesn’t foam after 5-10 minutes, it may be inactive.
    Dough Consistency: The dough should be soft but not sticky. If it’s too sticky, add a little more flour while kneading.
    Rising Environment: Let the dough rise in a warm, draft-free place. If your kitchen is cold, you can preheat your oven to 200°F (93°C), turn it off, and place the covered dough inside with the oven door slightly open.
    Oil Temperature: Use a thermometer to maintain the oil temperature at 350°F (175°C). Too hot, and the 
     donuts     will burn on the outside while being undercooked inside. Too cool, and they’ll absorb too much oil.

     Filling    :     If you don’t have a donut injector, you can cut the donuts in half and sandwich the jelly between them, though this might result in a slightly different texture.
    Storage: Jelly donuts are best enjoyed fresh but can be stored in an airtight container for a day or two. Reheat them in the microwave for a few seconds before eating to refresh them.
    This recipe should yield soft, fluffy donuts with a delicious jelly filling. Enjoy baking!